These Savory Keto Sausage Stuffing Muffins are the perfect low-carb, gluten-free, and high-protein twist on a traditional stuffing recipe. This low carb stuffing recipe is packed with the rich flavors of ground sausage, cauliflower rice, fresh herbs, and melted cheese. This homemade stuffing is great for the keto diet, it’s diabetic-friendly, and perfect for your holiday meal prep. Whether you’re hosting Thanksgiving dinner or meal-prepping for the week, these muffins are delicious, easy to make, and packed with hearty flavor.
Why You’ll Love This Keto Stuffing Recipe
If you’ve been searching for a keto-friendly stuffing recipe, these muffins are your answer. Forget the high-carb bread in traditional stuffing recipes – this version swaps in keto-friendly bread and cauliflower rice to keep things low-carb while still offering all the comforting flavors you love.
Plus, baking them in a muffin tin means they’re easy to serve and perfectly portioned for individual enjoyment. This dish is not only a holiday season favorite but also a versatile option for any meal.
If you’d like to see how I made this recipe, check out my quick YouTube video for helpful process shots and tips!
Ingredients You’ll Need
Main Ingredients:
- cauliflower rice – Adds texture and keeps it low-carb. Learn how to make your own here.
- Keto Mug Bread, cubed – A flavorful and gluten-free alternative to bread. Get the recipe here.
- ground sausage (pork or turkey) – Use Italian sausage or breakfast sausage for added flavor.
- celery – Brings crunch and freshness to the mix.
- onion – Provides the classic stuffing flavor.
- butter – For sautéing and added richness. Substitute with olive oil for a dairy-free option.
- eggs – Helps bind the ingredients together.
- shredded cheese (cheddar or mozzarella) – Adds creaminess and flavor.
- fresh sage, chopped (or dried sage) – Essential for a traditional herb stuffing taste.
- fresh thyme, chopped (or dried thyme) – Complements the sausage and bread beautifully.
- salt
- black pepper
Instructions
Step 1: Prepare the Ingredients
Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with non-stick cooking spray or line with muffin cups.
Step 2: Cook the Sausage
In a large skillet over medium heat, cook the sausage until browned and fully cooked. For extra flavor, use Italian sausage or breakfast sausage. Remove the sausage and set aside.
Step 3: Sauté the Vegetables
In the same skillet, melt the butter and sauté the onion, celery, and cauliflower rice until softened, about 3–4 minutes. Let cool slightly before mixing.
Step 4: Combine the Ingredients
In a large mixing bowl, combine the cooked sausage, sautéed vegetables, cubed bread, shredded cheese, beaten eggs, and fresh herbs. Add salt and pepper to taste, then mix thoroughly to ensure all ingredients are evenly distributed.
Step 5: Fill the Muffin Cups
Divide the stuffing mixture evenly among the 12 muffin cups, pressing down gently to shape each muffin.
Step 6: Bake the Muffins
Bake in the preheated oven for 15–20 minutes, or until the tops are golden brown and the muffins are set. Let cool slightly before serving.
Tips for Perfect Muffins
- Make-Ahead Tip: Prepare the stuffing mixture in advance and store it in an airtight container in the fridge overnight. Bake fresh the next day for the best results.
- Use Fresh Herbs: Fresh herbs like sage and thyme make a big difference in flavor. Don’t skip them!
- Muffin Tin Size: Use a standard-sized muffin tin for even portions. You can also use a mini muffin tin for bite-sized servings.
Ingredient Swaps
- Bread Substitute: No time to make your own bread? Use pre-made low-carb bread or pork rinds for added crunch.
- Dairy-Free Option: Replace the butter with olive oil and use a dairy-free cheese alternative.
- Sausage Variety: Try chicken sausage, turkey sausage, or even pork sausage for different flavors.
Storage Instructions
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Wrap muffins individually in plastic wrap and place them in a freezer-safe container. Reheat directly from frozen at 350°F for 10–15 minutes.
- Reheating Tip: To maintain a crispy texture, reheat in the oven or air fryer instead of the microwave.
FAQ
Q: Can I make this recipe dairy-free?
A: Absolutely! Swap the cheese for a dairy-free alternative and use olive oil instead of butter.
Q: Can I use different herbs in this recipe?
A: Yes, you can use Italian seasoning, parsley, or rosemary for a fun flavor twist.
Q: Can I bake this in a casserole dish instead of muffins?
A: Yes, spread the mixture evenly in a greased baking dish and bake for an additional 5–10 minutes.
Q: How many net carbs are in each muffin?
A: Each muffin contains approximately 2–3 g net carbs, making it perfect for low-carb diets.
Q: What can I serve with these muffins?
A: Pair them with cranberry sauce, roasted vegetables, or turkey for a complete holiday meal.
Why These Muffins Are Perfect for Your Holiday Meal
These Savory Keto Sausage Stuffing Muffins are a deliciously easy way to enjoy the flavors of stuffing without the carbs. Their individual portions make them great for the Thanksgiving table, Christmas dinners, or even a hearty breakfast. Packed with simple ingredients, they’re versatile, flavorful, and a great way to stick to your keto diet during the holiday season.
Conclusion
Looking for an easy keto stuffing recipe? These muffins are the perfect combination of savory sausage, melted cheese, and herby flavors in a low-carb, gluten-free format. Bake them up for your next holiday meal, meal prep, or snack—they’re sure to become a family favorite. Don’t forget to check out my recipe for Keto Cranberry Sauce to pair with these muffins!
More Keto Recipes to Explore
- Keto Mug Bread (Almond Flour)
- Cauliflower Rice for Keto Recipes
- Keto Cranberry Orange Relish
- Breakfast Keto Egg Muffins with Pepperoni
- Keto Pumpkin Pinwheels
Savory Keto Sausage Stuffing Muffins
Equipment
- 1 Pyrex Ribbed Bowls Muffin Tray
Ingredients
- 1 cup cauliflower rice
- 1 almond flour mug bread or low-carb bread of your choice, cubed
- 4 oz ground sausage pork or turkey
- 1/2 cup celery finely diced
- 1/2 cup onion finely diced
- 2 tablespoons butter
- 2 large egg beaten
- 1/2 cup shredded cheese cheddar or mozzarella
- 1 teaspoon fresh sage chopped (or 1/2 tsp dried sage)
- 1 teaspoon fresh thyme chopped (or 1/2 tsp dried thyme)
- 1/2 teaspoon salt to taste
- 1/4 teaspoon black pepper
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with non-stick cooking spray or line with muffin cups.
- Cook the Sausage: In a large skillet over medium heat, cook the sausage until browned and fully cooked. For extra flavor, use Italian or breakfast sausage. Remove and set aside.
- Sauté the Vegetables: Melt the butter in the same skillet and sauté the onion, celery, and cauliflower rice until softened, about 3–4 minutes. Let cool slightly before mixing.
- Combine Ingredients: In a large mixing bowl, combine the cooked sausage, sautéed vegetables, cubed bread, shredded cheese, beaten eggs, and fresh herbs. Add salt and pepper to taste, then mix thoroughly.
- Fill Muffin Cups: Divide the stuffing mixture evenly among the 12 muffin cups, pressing down gently to shape each muffin.
- Bake: Bake for 15–20 minutes, or until the tops are golden brown and the muffins are set. Let cool slightly before serving.
YouTube Video
Notes
- Make-Ahead Tip: Prepare the stuffing mixture in advance and store it in an airtight container in the fridge overnight. Bake fresh the next day for the best results.
- Use Fresh Herbs: Fresh herbs like sage and thyme make a big difference in flavor. Don’t skip them!
- Muffin Tin Size: Use a standard-sized muffin tin for even portions. You can also use a mini muffin tin for bite-sized servings.
- Bread Substitute: No time to make your own bread? Use pre-made low-carb bread or pork rinds for added crunch.
- Dairy-Free Option: Replace the butter with olive oil and use a dairy-free cheese alternative.
- Sausage Variety: Try chicken sausage, turkey sausage, or even pork sausage for different flavors.
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Wrap muffins individually in plastic wrap and place them in a freezer-safe container. Reheat directly from frozen at 350°F for 10–15 minutes.
- Reheating Tip: To maintain a crispy texture, reheat in the oven or air fryer instead of the microwave.
